Easy Chicken or Turkey Pot Pie

**You can use your leftover turkey as well***

Prep Time: 20 min
Total Time: 50 min
Makes: 6 servings

1 lb. boneless skinless chicken breasts, cut into 1-inch pieces
1/4 cup KRAFT Light Zesty Italian Reduced Fat Dressing
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, 1/3 Less Fat than Cream Cheese, cubed
2 Tbsp. flour
1/2 cup fat-free reduced-sodium chicken broth
1 pkg. (10 oz.) frozen mixed vegetables, thawed
1 refrigerated pie crust (1/2 of 15-oz. pkg.)


PREHEAT oven to 375°F. Cook chicken in dressing in large skillet on medium heat 2 min. Add Neufchatel cheese; cook and stir until melted. Add flour; mix well. Add broth and vegetables; simmer 5 min.
POUR mixture into deep dish 10-inch pie plate. Arrange pie crust over filling; flute edges. Cut four slits in crust to allow steam to escape.
BAKE 30 min. or until crust is golden brown.

Cranberry Jell-O

This is my Thanksgiving recipe. We have this every year for Thanksgiving and Christmas. It has been passed down for many many years. We love it!

1 1/2 TBSP plain gelatin
1 pkg 3 oz raspberry Jell-O can use sugar free with 1/2 less water
1 pkg 3oz cherry Jell-O
2 cups fresh cranberries
2 unpealed red apples (medium red delicious)
2 cups sugar
2 oranges (juice and grated rind)

Directions
1. Make Jell-O as directed.
2. Put 2 cups sugar in hot Jell-O till dissolved.
3. Dissolve plain gelatin in 1/4 cup cold water
4. Mix with Jell-O
5. Grind cranberries apples and oranges all together.
6. Pour into Jell-O and stir.
7. Pour into a 9 x 13" pan let chill about 1 hour.
8. Then check and stir to keep fruit from settling.

Whipped cream is also yummy on top!

Pecan Pie

I've made this pecan pie every Thanksgiving for the last few years and everyone seems to like it because they make sure I always make it.

Makes 1 nine-inch pie

All-purpose flour, for dusting
1 recipe pie crust
2 1/2 cups pecan halves
4 large eggs
1/4 cup granulated sugar
1/4 cup packed dark brown sugar
1 cup dark corn syrup
1/2 cup light corn syrup
2 tablespoons unsalted butter, melted and cooled
1 teaspoon pure vanilla extract
1/4 teaspoon salt
Whipped cream, for serving

1. Preheat oven to 350°. On a lightly floured board, roll out the
pastry to a thickness of 1/8 inch. Place the pastry in a 9-inch pie plate
that has been set on a parchment-lined baking sheet, and press it into the
bottom edges and along the sides. Trim the pastry using scissors or a sharp
paring knife. Crimp or decorate the edges of the pastry, if desired.
Transfer to freezer until firm, about 15 minutes.

2. Coarsely chop 1 1/4 cups pecans; set aside. In a medium bowl,
combine eggs granulated sugar, and brown sugar. Whisk to combine. Add dark
and light corn syrups, butter, vanilla, and salt. Whisk until well
combined. Add chopped pecans, and stir to combine. Pour into prepared crust.

3. Arrange remaining 1 1/4 cups pecan halves decoratively over top of
pie. Bake on a baking sheet until crust is golden, filling is
firm, and a cake tester inserted in center of pie comes out clean, 50 to 55
minutes. Cool completely before slicing. Serve with whipped cream.

Sweet Dinner Rolls

My Thanksgiving recipe!

1/2 cup warm water
1/2 cup warm milk
1 egg
1/3 cup butter, softened
1/3 cup white sugar
1 teaspoon salt
3 3/4 cups all-purpose flour
1 tablespoon active dry yeast
1/4 cup butter, softened

Combine all ingredients reserving the 1/4 cup of butter. Knead for 5 minutes in a stand mixer. Let rise for 30 minutes. Divide dough in half. Roll each half into a 12 inch circle, spread 1/4 cup softened butter over entire rounds. Cut each circle into 8 wedges. Roll wedges starting at wide end; roll gently but tightly. Place point side down on ungreased cookie sheet. Cover with clean kitchen towel and put in a warm place, let rise 30-45 minutes. Meanwhile, preheat oven to 400 degrees F. Bake in preheated oven for 10 to 15 minutes, until golden.

Works great to make dough let it rise the first 30 minutes. After rolling out the dough and forming the rolls you can freeze the rolls. It works best to put them on a cookie sheet for the first 30-45 minutes then you can put them in a ziplock bag. That way they don't sick together and freeze as one big ball. Then just pull them out like you would Rodes dough to thaw and rise(about 3-4 hours).

Caramel Apple Dip

Ok, here's my Thanksgiving recipe. Since apples are in season right now I thought I'd post this Apple Dip. It would be a great appetizer!

8 oz. Cream cheese, softened
3/4 C. Brown sugar, packed
1/4 C. White sugar
1 Tbs. Vanilla

Mix together all ingredients until soft and smooth serve with sliced apples.

Four Layer Pumpkin Cake

I love this cake - I'm always looking for an excuse to make it this time of year!





1 pkg yellow cake mix
½ Cup milk
4 large eggs
1 can (15 oz) pumpkin, divided
1/3 cup vegetable oil
1 ½ tsp pumpkin pie spice, divided
1 cup powdered sugar
1/4 cup caramel topping
1 pkg (8 oz) cream cheese, softened
1 tub (8 oz) cook whip
½ cup planters pecans

Preheat oven to 350. Grease & Flour two 9 in. round cake pans. Beat cake mix, 1 C. Pumpkin, milk oil, eggs, and 1 tsp. Of the pumpkin pie spice in large bowl with electric mixer on medium speed until well blended. Pour evenly into prepared pans.

Bake 20 - 22 minutes or until toothpick comes out clean. Cool completely on wire racks. Meanwhile, beat cream cheese in small bowl with electric mixer on medium speed until creamy. Add powdered sugar, remaining pumpkin and remaining ½ tsp. Pumpkin pie spice; mix well. Stir in whipped topping. Remove cake layers from pans; cut each layer in half horizontally. Stack the layers on a serving plate, spreading the cream cheese mixture between the layers. Do not frost the top layer. Drizzle with caramel topping and pecans.

I got this one out of the kraft foods magazine.
http://www.kraftfoods.com/main.aspx?s=recipe&m=recipe/knet_recipe_display&u1=keyword&u2=four%20layer%20pumpkin%20cake&u3=**1*1&wf=9&recipe_id=65930